Citrus-glazed Thyme Carrots

2 limes, juiced, for about ¼ cup

4 tablespoons light or dark brown sugar

1 tablespoon butter

1 pound carrots, peeled and trimmed

1 teaspoon freshly chopped thyme leaves

¼ cup water

½ teaspoon kosher salt

In a sauce pan, stir together lime juice and brown sugar. Simmer on medium-low for 10 minutes, stirring occasionally. The liquid should start to reduce and thicken, becoming slightly frothy on top. Add butter and stir to combine for 1 minute. Remove from heat.

Cut carrots into ¼-inch thick slices and place carrots into a saute pan; sprinkle with chopped thyme, salt and water. Cover and cook over low to medium heat about 5 minutes. Remove lid and drain off any remaining water. Carrots should be ‘al dente,’ with a slight crunch. Toss with citrus glaze.

Serves four to six.

Terri Edmunds